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Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud for Baijiu Fermentation

Foods, 2023-04, Vol.12 (8), p.1594

2023

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Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer

Food Chemistry: X, 2024-03, Vol.21, p.101193-101193, Article 101193

2024

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Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke

Food Chemistry: X, 2024-06, Vol.22, p.101394-101394, Article 101394

2024

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Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics

Food Chemistry: X, 2024-10, Vol.23, p.101673, Article 101673

2024

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Rapid Detection of Moisture Content in the Processing of Longjing Tea by Micro-Near-Infrared Spectroscopy and a Portable Colorimeter Based on a Data Fusion Strategy

Horticulturae, 2022-11, Vol.8 (11), p.1007

2022

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Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer’s yeast

Food chemistry, 2018-12, Vol.268, p.162-170

2018

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Preparation of glucoamylase microcapsule beads and application in solid‐state fermentation

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1793-1803

2024

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Immobilized glucoamylase based on ZIF‐8: Preparation, response surface optimization, characterization

Journal of food science, 2023-08, Vol.88 (8), p.3460-3473

2023

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Improvement of Multiple-Stress Tolerance and Ethanol Production in Yeast during Very-High-Gravity Fermentation by Supplementation of Wheat-Gluten Hydrolysates and Their Ultrafiltration Fractions

Journal of agricultural and food chemistry, 2018-10, Vol.66 (39), p.10233-10241

2018

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Identification of Baijiu based on the Raman spectroscopy and back-propagation neural network optimized using genetic algorithm

Journal of food composition and analysis, 2024-02, Vol.126, p.105917, Article 105917

2024

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Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu

Journal of cereal science, 2022-11, Vol.108, p.103561, Article 103561

2022

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Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation

Industrial crops and products, 2019-01, Vol.127, p.179-184

2019

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Monitoring the dynamic change of catechins in black tea drying by using near-infrared spectroscopy and chemometrics

Journal of food composition and analysis, 2023-06, Vol.119, p.105266, Article 105266

2023

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Research progress of glucoamylase with industrial potential

Journal of food biochemistry, 2022-07, Vol.46 (7), p.e14099-n/a

2022

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Preparation of layer‐assembled W/O/W‐type microencapsulated beads and application in solid‐state fermentation

Journal of food science, 2024-04, Vol.89 (4), p.2084-2095

2024

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Changes and Formation of Residual Starch in Zaopei during the Fermentation Process of Strong‐Flavor Baijiu

Starch - Stärke, 2022-09, Vol.74 (9-10), p.n/a

2022

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Wheat gluten hydrolysates and their fractions improve multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity fermentation

Industrial crops and products, 2019-02, Vol.128, p.282-289

2019

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Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer

Journal of cereal science, 2023-01, Vol.109, p.103624, Article 103624

2023

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FT-IR combined with chemometrics in the quality evaluation of Nongxiangxing baijiu

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2023-01, Vol.284, p.121790, Article 121790

2023

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Effects of crushing and enzyme treatment on physicochemical, fermentation performance, and antioxidant properties of qingke (hull-less barley) wort

Food science & technology, 2023-11, Vol.189, p.115545, Article 115545

2023

Volltextzugriff (PDF)

Preparation and characterization of glucoamylase microcapsules prepared by W/O/W type complex coacervation freeze drying

Journal of food science, 2023-02, Vol.88 (2), p.795-809

2023

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Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort

Cereal chemistry, 2024-01, Vol.101 (1), p.206-219

2024

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Research Progress of ARTP Mutagenesis Technology Based on Citespace Visualization Analysis

Molecular biotechnology, 2024-07

2024

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Influence of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on quality characteristics of Chinese dry fermented sausage

Journal of food processing and preservation, 2022-11, Vol.46 (11), p.n/a

2022

Volltextzugriff (PDF)

Expression and application of aflatoxin degrading enzyme gene in Pichia pastoris

Biotechnology journal, 2024-01, Vol.19 (1), p.e2300167-n/a

2024

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Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud for Baijiu Fermentation

Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer

Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke

Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics

Rapid Detection of Moisture Content in the Processing of Longjing Tea by Micro-Near-Infrared Spectroscopy and a Portable Colorimeter Based on a Data Fusion Strategy

Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer’s yeast

Preparation of glucoamylase microcapsule beads and application in solid‐state fermentation

Immobilized glucoamylase based on ZIF‐8: Preparation, response surface optimization, characterization

Improvement of Multiple-Stress Tolerance and Ethanol Production in Yeast during Very-High-Gravity Fermentation by Supplementation of Wheat-Gluten Hydrolysates and Their Ultrafiltration Fractions

Identification of Baijiu based on the Raman spectroscopy and back-propagation neural network optimized using genetic algorithm

Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu

Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation

Monitoring the dynamic change of catechins in black tea drying by using near-infrared spectroscopy and chemometrics

Research progress of glucoamylase with industrial potential

Preparation of layer‐assembled W/O/W‐type microencapsulated beads and application in solid‐state fermentation

Changes and Formation of Residual Starch in Zaopei during the Fermentation Process of Strong‐Flavor Baijiu

Wheat gluten hydrolysates and their fractions improve multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity fermentation

Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer

FT-IR combined with chemometrics in the quality evaluation of Nongxiangxing baijiu

Effects of crushing and enzyme treatment on physicochemical, fermentation performance, and antioxidant properties of qingke (hull-less barley) wort

Preparation and characterization of glucoamylase microcapsules prepared by W/O/W type complex coacervation freeze drying

Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort

Research Progress of ARTP Mutagenesis Technology Based on Citespace Visualization Analysis

Influence of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on quality characteristics of Chinese dry fermented sausage

Expression and application of aflatoxin degrading enzyme gene in Pichia pastoris

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